Greek Chicken Souvlaki Recipe with Tzatziki

Greek food has been on my Sunday dinner theme list forever - well since last year's Greek cruise. It was actually supposed to happen back in October, but thanks to all the foot drama last year, it kept getting pushed aside. So when this dinner finally came together, I was more than ready for it.

I haven’t explored a ton of Greek dishes over the years. Some I’ve absolutely loved, while others…not so much. Sorry, grape leaves, we’re never going to be friends. But one thing I can always count on loving is Greek souvlaki. Tender chicken marinated in bright lemon, garlic, and oregano is pretty hard to beat.

I’ve made a couple of different versions of souvlaki over the years, and honestly, they all turn out delicious. This version was no exception. I let the chicken marinate for about 2 1/2 hours, which turned out to be the sweet spot. I also cut the chicken into larger 1 1/2-inch chunks because I didn’t want the lemon juice to break the meat down too much and make the texture strange. It worked perfectly.

One thing this recipe suggested that I don’t usually get in restaurants was serving the souvlaki with pita bread. I decided to go for it, and wow…game changer. Warm pita wrapped around juicy chicken with cool tzatziki is absolutely the way to go.

For serving, I kept things simple with pita bread, cucumbers, tomatoes, and tzatziki. Full confession: the tzatziki came straight from the grocery store deli section, and I have zero regrets about that. Sometimes shortcuts are worth it.

This ended up being one of those meals that feels fresh, light, and packed with flavor while still being incredibly satisfying. Definitely worth the wait.

Greek Chicken Souvlaki Recipe with Tzatziki

Recipe from The Mediterranean Dish

Serves 10

For Souvlaki Marinade

• 10 garlic cloves, peeled
• 2 tbsp dried oregano
• 1 tsp dried rosemary
• 1 tsp sweet paprika
• 1 tsp each Kosher salt and black pepper
• 1/4 cup Private Reserve Greek extra virgin olive oil
• 1/4 cup dry white wine
• Juice of 1 lemon
• 2 bay leaves

For Chicken:

• 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces

Pita Fixings

• Greek pita bread
• Tzatziki Sauce (make according to this recipe)
• Sliced tomato, cucumber, onions, and Kalamata olives

Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.

Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight.

Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. When ready, thread marinated chicken pieces through the prepared skewers.

Prepare outdoor grill. Place chicken skewers on grill until well browned and internal temperature registers 160°F on instant read thermometer (it will continue cooking to 165°F as it rests). Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. 

Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.

Assemble grilled chicken souvlaki pitas. First, spread Tzatziki sauce on pita, add chicken pieces then add veggies and olives.

Greek Chicken Souvlaki

Photo from Downshiftology

In my attempt at eating healthier, it means I eat a lot of chicken. And chicken for me can be BORING. So I'm always on the lookout for marinades that add flavor, but no significant calories. 

I often order Souvlaki in Greek restaurants. It's yummy. And this recipe was equally as yummy and easy. This is a solid recipe and a good marinade. 

What really made this recipe was the tzatziki! Where has that been all my life? I know I had it before, but not as a side like this. 

Greek Chicken Souvlaki

Recipe from Downshiftology.com

Serves 4

• 4 boneless skinless chicken breasts, cut into 1 ½-inch cubes
• ⅓ cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 recipe tzatziki sauce

Add the chicken, oil, lemon juice, garlic, oregano, parsley, salt, and pepper to a large mixing bowl. Stir together. Place the bowl in the refrigerator and marinate for at least 30 minutes.

Heat the grill on medium-high heat. Then thread the marinated chicken pieces onto skewers (about 8 to 9 pieces per skewer makes 6 skewers).

Cook the skewers on the grill for 3 to 4 minutes on each side.

Served the grilled chicken souvlaki with the tzatziki sauce.

Chicken Souvlaki Kebabs with Tzatziki

Greece is only 15 days away. When this recipe came up as an option for Hello Fresh I thought it'd be a good idea to get me "in the mood" for Greece. I mean, you do have to prep for food don't you? 

The first thing that stood out is the Halloumi cheese. I've never had this cheese before and I gotta say, it's pretty good. Not a favorite, but if it was on my plate I'd eat it. It's a little salty and a little squeaky but overall, yummy.

The rest of the meal was delicious. I've had chicken souvlaki a number of times and I've made it a number of times. It never gets old. 

The one item that was weird to me in this meal were the potatoes. I never would put potatoes with this if I were making it myself. I made them. And I ate them, but it was just a little odd. 

The salad was delicious too. I sent the green bell pepper home with Janet this weekend as I knew it would not be making it into the salad. Why would I ruin a perfectly good salad with that little beast? No thank you. 

Bottom line: I'd order this again for sure.

Chicken Souvlaki Kebabs with Tzatziki
Recipe from Hello Fresh
Serves 2

• 1 c Green Olives
• 2 Mini Cucumber-
• 1 tablespoon Fry Seasoning
• 2 Tomatoes
• 1 Red Onion
• 12 ounce Chicken Cutlets
• Tzatziki
• 2 Pitas
• 6 oz Grilling Cheese (aka Halloumi)
• 3 ounce Greek Vinaigrette
• 16 ozPotatoes
• 1 tsp Dried Oregano
• 1 Lemon
• 1 green pepper

Adjust rack to top position and preheat oven to 425 degrees. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning). 

Zest and quarter lemon.

Make the salad: Cut tomatoes into 1⁄2-inch-thick wedges. Trim and halve cucumbers lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve, peel, and thinly slice half the onion. Halve, core and thinly slice bell pepper into strips. In a large bowl, toss tomatoes, cucumbers, sliced onion, bell pepper, olives, dressing, salt, and pepper until combined. Set aside.

Halve grilling cheese diagonally.

Make Potatoes:

Cut potatoes into 1⁄2-inch-thick wedges. Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, half the oregano, salt, and pepper (you’ll use the rest of the Fry Seasoning and oregano later). Roast on top rack for 12 minutes (you’ll add more to the sheet then).

Make the chicken:

Cut remaining onion into 1-inch-thick wedges.

Pat chicken dry with paper towels; cut into 1-inch cubes. In a second large bowl, combine chicken, onion wedges, 1-2 TBSP olive oil, lemon zest, remaining Fry Seasoning, remaining oregano, salt (we used 3⁄4 tsp), and pepper.

Carefully thread chicken and onion wedges onto skewers, alternating ingredients as you go

Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully arrange kebabs on opposite side of sheet. Roast on top rack until potatoes are browned and tender and chicken is cooked through, 10-15 minutes more.

Meanwhile, heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side. Turn off heat; transfer to a plate.

Wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. Cut each pita into six triangles.

Once chicken and potatoes are done roasting, squeeze juice from half the lemon over potatoes; toss to combine.

Top Greek salad with grilling cheese.

Serve chicken souvlaki kebabs, lemony roasted potatoes, Greek salad, pita wedges, tzatziki, and remaining lemon wedges family style.